The “Happier Than Ever” Guide to Making a Billie Eilish Cake
Alright, let’s talk about making a cake that’s a whole mood. Forget the cheerful rainbows and the pretty pastel flowers. Some occasions call for something a little deeper, a little moodier, a little more… artistic. If you’re the kind of person who thinks a party playlist is incomplete without some dreamy, ethereal vocals and a sick bass line, then this is the cake for you. It’s time to create the ultimate billie eilish cake.
This isn’t just a dessert; it’s a statement piece. It’s an edible work of art that’s as cool, complex, and full of surprises as the artist herself. We’re creating a dramatic, stark black cake on the outside, but with a secret: when you cut into it, it “bleeds” a beautiful, deep red cherry filling. It’s a little bit spooky, a little bit beautiful, and 100% a vibe.
Why This Cake is Everything You Wanted
So why should you embrace your inner “bad guy” and take on this dark and dreamy project?
- It’s a Show-Stopping Masterpiece: This cake is pure drama. The stark, matte black exterior is impossibly chic, but the real magic happens when you cut the first slice. The surprise river of deep red cherry filling that “bleeds” out is a guaranteed jaw-dropper.
- The Flavor is as Complex as Her Music: This isn’t just a gimmick. We’re making a rich, moist “Black Velvet” cake that has a deep, Oreo-like chocolate flavor that isn’t overly sweet. The tart, bright cherry filling cuts through the richness of the cake and frosting perfectly.
- It’s an Achievable Art Project: It looks like something from a high-concept music video, but the techniques are surprisingly straightforward. If you can bake a layer cake and make a simple fruit sauce, you can absolutely make this.
The Ingredient List: Your Creative Palette
To build our moody masterpiece, we need ingredients that are as bold as her fashion choices.
For the “Black Velvet” Cake:
- All-Purpose Flour: 2 cups.
- Granulated Sugar: 2 cups.
- Black Cocoa Powder: ¾ cup. This is the non-negotiable secret to a true black cake with a mild, rich flavor.
- Baking Soda: 2 teaspoons.
- Baking Powder: 1 teaspoon.
- Salt: 1 teaspoon.
- Large Eggs: 2, at room temperature.
- Buttermilk: 1 cup, at room temperature.
- Vegetable Oil: ½ cup.
- Vanilla Extract: 2 teaspoons.
- Hot Coffee: 1 cup.
For the “Bleeding Heart” Cherry Filling:
- Frozen Dark Sweet Cherries: 2 cups, pitted.
- Granulated Sugar: ¼ cup.
- Cornstarch: 2 tablespoons.
- Lemon Juice: 2 tablespoons.
- Water: ¼ cup.
For the Matte Black Buttercream:
- Unsalted Butter: 2 cups (4 sticks), softened.
- Black Cocoa Powder: 1 ½ cups, sifted.
- Powdered Sugar: 5-6 cups, sifted.
- Heavy Cream or Milk: 4-6 tablespoons.
- Black Gel Food Coloring: 1-2 teaspoons.
Tools & Kitchen Gadgets: Your Backstage Pass
Every artist needs their tools. Here’s what you’ll need for your headlining performance.
- Three 8-inch Round Cake Pans.
- A Stand Mixer.
- A Cake Turntable: Essential for that smooth, moody finish.
- A Tall Bench Scraper and an Offset Spatula.
- A Small Saucepan: For the cherry filling.
- A 3 or 4-inch Round Cookie Cutter: For creating the hidden chamber.
- A Piping Bag.
Step-by-Step Instructions: When the Party’s Over (It’s Time to Bake)
Put on your favorite Billie album. Let’s get into the right headspace.
Step 1: “bury a friend” (Bake the Black Velvet Layers)
- Prep: Preheat your oven to 350°F (175°C). Grease and flour your three 8-inch cake pans.
- Mix: In your stand mixer, whisk the dry ingredients (including the black cocoa). In a separate bowl, whisk the wet ingredients (except the coffee).
- Combine: Pour the wet into the dry, mix until combined, then carefully stream in the hot coffee. The batter will be thin.
- Bake: Divide the batter between your pans and bake for 25-30 minutes. Let the layers cool completely.
Step 2: “my strange addiction” (The Cherry Filling)
In your saucepan, combine the frozen cherries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring constantly, until the mixture has thickened into a glossy, jammy sauce (about 10-15 minutes). Let it cool completely.
Step 3: “ocean eyes” (Whip the Black Buttercream)
In your stand mixer, beat the softened butter. Sift in the black cocoa and powdered sugar, and mix on low. Add the cream and black gel food coloring, then whip on high for 5 minutes until fluffy and deeply black. The color will darken as it sits.
Step 4: The Assembly (Creating the Secret)
- Level your cooled cake layers.
- Place your first cake layer on your cake stand.
- Take your second cake layer. Use a 3 or 4-inch round cookie cutter to cut a circle out of the very center. Do the same with your third cake layer. (You can snack on the cake circles. I won’t tell.)
- Place a layer of black buttercream on your first (solid) cake layer.
- Carefully place your second (hollowed-out) cake layer on top. Add a layer of buttercream.
- Place your third (hollowed-out) cake layer on top. You have now created a tall, hollow well in the center of your cake.
Step 5: The “Bleeding” Effect
Carefully spoon your completely cooled cherry filling into the well you just created. Fill it all the way to the top. Now, you need one more cake layer to be the “lid.” If you baked three layers, you can use the cut-out circles, pieced together. Or, ideally, you baked a fourth layer just for this purpose. Place the final, solid layer on top to seal in the surprise.
Step 6: The “bad guy” Finish
Apply a thin crumb coat of black buttercream all over the cake and chill for 30 minutes. Once firm, apply a final, generous coat and use your bench scraper to get it as smooth and sharp-edged as possible for that minimalist, moody look.
Calories & Nutritional Info (A Beautiful Burden)
This cake is an experience. Let’s not weigh it down with trivial things like numbers.
- Vibe: Happier than ever.
- Calories: Irrelevant.
- Good For: Listening to music in a dark room, contemplating your choices.
Common Mistakes to Avoid (“getting older” Woes)
- A Grey, Not Black, Cake: If you want that deep, dramatic, inky black, you must use black cocoa powder. Trying to get there with just regular cocoa and a bottle of black food coloring will result in a weird grey color and a bitter taste.
- A Premature Bleed: If your cherry filling is too thin or still warm, or if you don’t have a good seal of buttercream between the layers, your “bleeding heart” might start to leak out the sides before you even cut it. The filling must be thick and cool.
- A Messy, Crumbly Finish: The contrast between the rich black crumb and the inky black frosting is part of the drama. A firm, chilled crumb coat is essential to keep those crumbs locked in and your final coat looking pristine.
- The Black Mouth Surprise: Be warned. A cake this black, made with black cocoa and gel color, will temporarily turn your teeth and tongue a bit grey. It’s a look. It’s part of the aesthetic. Just maybe don’t schedule a job interview for right after you eat it.
Variations & Customizations (Different Eras)
Every album has a different vibe. So can your cake.
1. The “when we all fall asleep” Neon Green Monster
A fun, less serious take. Bake a simple vanilla cake and frost it with a shaggy, messy coat of neon green buttercream (use a grass or star tip). Create two large, menacing eyes out of black and white fondant or frosting. It’s spooky, it’s fun, and instantly recognizable.
2. The “Happier Than Ever” Blonde Era
For a more sophisticated, understated vibe. Bake a delicate vanilla bean or almond cake. Frost it with a silky, smooth buttercream tinted a very pale, creamy, beige-blonde color. Keep the decoration minimal—maybe a single, perfect sugar pearl or a subtle texture.
3. The “Ocean Eyes” Cake
Make a beautiful blue velvet cake. Frost it in a white or very pale blue buttercream. Decorate the sides with delicate, abstract swipes of silver and different shades of blue luster dust to create a shimmering, watery, “ocean eyes” effect.
FAQ: Your Moodiest Questions, Answered
What is black cocoa powder?
It’s an “ultra-Dutched” cocoa powder, meaning it has been treated with an alkali to neutralize its acidity. This gives it a very smooth, mild chocolate flavor (like an Oreo cookie!) and that iconic, deep black color. You can find it online or at specialty baking stores.
Will this cake stain my guests’ teeth?
A little bit, temporarily! It’s part of the fun and the drama of eating a true black cake. The black cocoa method stains far less than a cake made purely with food coloring. Just give your friends a heads-up.
What does “Blohsh” mean?
It’s the name of Billie Eilish’s signature logo, the little slanted stick figure person. You could easily pipe one onto the side of your cake with neon green frosting for an extra touch.
Final Thoughts
You’ve done it. You have created a cake that is moody, dramatic, and a true work of art. It’s a dessert with a secret, a beautiful darkness that’s just waiting to be revealed. It’s everything you wanted.
So go on, put on your favorite album, dim the lights, and cut that first, dramatic slice. You don’t need a reason or an apology. This is your party.